Process for the manufacture of dry baked products

ABSTRACT

The invention relates to a process for manufacturing dry baked products in the form of ready-for-use pieces. In the process of the invention, a baked bread sheet is divided into ready-for-use pieces while the starch of the bread sheet is in elastic state, the bread sheet remaining continuous, and the hardened ready-for-use pieces are separated from one another. The invention also relates to products obtained in this manner and by processing them further. Typical products of the invention comprise crispbreads, torn rusks, like thin crispbreads, torn breadrings dried on a bread pole, and baked snacks. The invention also relates to high-fiber baked snack products.

BACKGROUND OF THE INVENTION

The invention relates to a process for manufacturing ary baked productsand the like, such as crispbreads, torn rusks, for instance thincrisp-breads, torn breadrings dried on a bread pole, and baked snacks.The products are so called ‘plain’ products, but they can be processedfurther, for instance, by coating, filling, sprinkling or seasoning.With the process of the invention, products in the form of ready-for-usepieces are obtained, which products may be, for instance, roundcrispbread—or thin-crispbread-based snacks.

The invention also relates to baked products manufactured with saidprocess and their use for preparing further processed products. Theinvention also relates to products obtained by said further processing.

The products according to the invention are typically wholemeal productsand thus very high in fiber. In further processed products, low-calorieand low-fat compositions can preferably be used as fillings/coatings.The invention allows manufacturing of products that are usable, forinstance, as wholesome dietary products.

It has been observed that today the consumer desires, more and more,baked products of snack-type that are in the form of ready-for-usepieces or easily divisible into ready-for-use pieces. In these kinds ofsnack-products, attempts are made to achieve preferably small and thinproducts, for instance, so called ‘bite-size’ products. In themanufacture of these products, problems have arisen from cerealingredient.

When manufacturing round crispbreads, ready-for-use pieces areconventionally formed before baking in the oven by cutting round cakesof the crispbread dough, rolled into a sheet. The round crispbread cakesare conveyed into a baking oven. Surplus dough between the cakes causesdough loss, which can be prevented by returning it as ‘return dough’ tothe beginning of the process to be remixed with fresh dough. Adding thereturn dough has a negative effect on the quality of the product, forinstance, on colour. At baking step, the edges of round cakes tend tobake more than the centres, so baking is uneven, and moreover, fillingthe oven grate evenly with small products is a problem. When the size ofa product is reduced, also another problem arises, i.e. at dough step,before baking, the production line tends to get jammed, for instance,when transferring round dough cakes from one dough cloth onto another.

When producing conventional, rectangular crispbread pieces, thecrispbread dough is baked in the oven as a continuous sheet or plate,and the ready-for-use pieces are formed after baking by cutting andsawing, so that the bread structure shows at the outer edge of theproduct, i.e. the edge is ‘open’. This method brings about a problem,for instance, that at baking step dark, scorched edges are in generalformed in the dough sheet or plate that have to be cut off, and as aresult product loss may be quite considerable. Product loss occurs alsoin connection with sawing ready-for-use pieces. When manufacturingconventional crispbread, product loss at cutting and sawing step may bein the range of 10 to 12%, and with small product pieces the productloss may increase up to 25 to 35%.

Finnish Patent 58,578 discloses a process for manufacturing crisp-breadsand corresponding products. In this process, breaking lines, i.e.weakening lines for breaking up consumer pieces or serving pieces, arescored in a pre-baked product. The score is done on the surface of thedough sheet only, not all way through the dough sheet to the bottom ofthe dough sheet. The scoring technique in accordance with the FinnishPatent is illustrated in FIG. 1, point a) showing a cross section of abread sheet with a scoring mark 1 in the upper crust of the bread sheet.The scoring mark does not reach the crumb structure 3 of the breadsheet, nor the bottom crust 4. Thus, products, i.e. final ready-for-usepieces are not essentially cut out from the dough sheet, but the formingof final ready-for-use pieces always necessitates breaking up at a laterstage his process permits manufacturing of rectangular products only,not for instance, round products. Forming the ready-for-use pieces iseffected, for instance, by sawing in a longitudinal direction andbreaking up in a transversal direction.

The manufacture of torn products, for instance, thin crispbreads,comprises an additional step of tearing the baked bread sheet. The tornthin crispbread sheet is divided into ready-for-use pieces after baking,and the pieces are dried and as a consequence they tend to bend/curl up.

It is essential to the process of the invention that a baked breadsheet, in the form of a continuous plate, is divided into ready-for-usepieces while the starch in the bread sheet is in elastic state, thebread sheet remaining essentially continuous, and the hardenedready-for-use pieces are then detached from one another. In connectionwith the present invention, hardened ready-for-use pieces and hardenedbread sheet refer to such a bread sheet/ready-for-use pieces whosestarch is crystallized, non-elastic, after baking/drying.

SUMMARY OF THE INVENTION

The invention relates to a process for the manufacture of dry, bakedproducts in the form of ready-for-use pieces, in which process a doughsheet is prepared that is docked and baked, possibly torn and possiblydried. The process is characterized by comprising following steps:

the baked bread sheet is divided into ready-for-use pieces while thestarch in the bread sheet is in elastic state, the bread sheet remainingessentially continuous, and

the hardened ready-for-use pieces separate or are made to separate fromone another.

The division into ready-for-use pieces is preferably carried out byusing a patterning device provided with blades that are pressed in thebread sheet, which is in elastic state, in such a manner that the bladespenetrate the surface of the bread sheet and substantially go all theway through the bread sheet to the bottom of the bread sheet.

In the process of the invention, division into ready-for-use pieces canbe carried out after baking, or alternatively, in connection with dryingor thereafter, it is essential that the starch contained in the breadsheet is in elastic state. The bread sheet is to be warm, typically over60° C.

When manufacturing torn products, for instance thin crispbreads,division into ready-for-use pieces is carried out after baking andtearing, or alternatively, in connection with drying or thereafter,while the bread sheet is still warm. If the products are desired to beas planar as possible, division into ready-for-use pieces is carried outpreferably in connection with drying or thereafter, while the breadsheet is warm. In case it is not substantial that the product has anabsolute plane form, in other words, the products may be, for instance,bent or curled up, division into ready-for-use pieces may be carried outimmediately after baking.

DESCRIPTION OF THE FIGURES

In practice, division into ready-for-use pieces can be carried out bycutting, scoring, punching or perforating by using a patterning deviceprovided with cutting, scoring, punching or perforating blades. Incutting, scoring and punching, continuous patterns corresponding to thesize and shape of the product are pressed in the bread sheet, and inperforation the patterns pressed are dotted lines. In patterning, it isessential that the blades of the patterning device are pressedsufficiently deep in the structure of the bread sheet, so that theready-for-use pieces essentially separate from one another when dryingand cooling down, when ‘hardening’. The ‘deep scoring’ or ‘deeppatterning’ technique according to the invention is illustrated in FIG.1, point b) for crispbread. The figure shows that the cutting mark 1first goes through the upper crust 2 of the bread sheet, thereafterthrough the crumb structure 3 of the bread sheet, reaching into thebottom crust 4 of the bread sheet. FIG. 1, point a) illustrates aconventional weakening score.

DETAILED DESCRIPTION

In one preferred embodiment of the invention, the bread sheet is dividedinto round products by producing round patterns in the bread sheet. Theprocess is particularly suitable for manufacturing small products, forinstance, products that are less than 5 cm in diameter, andparticularly, so called ‘bite size’ products. Reducing the size of theproduct manufactured by the deep cutting or deep patterning techniqueaccording to the invention does not substantially increase product loss.

The invention further relates to a product manufactured by theabove-described processes and the use of the product for furtherprocessing.

The invention also relates to a dry, baked product that is characterizedin that, on the outer circumference of the product, the crust of thebaked product is essentially turned towards the bottom of the product.By the expression ‘the crust is essentially turned towards the bottom ofthe product’ it is meant that the outer circumference of the product isnot ‘open’, as for example, in products that are divided into individualpieces by sawing after drying, but the outer circumference of theproduct is not completely close either, as is the case with individuallybaked products. The invention also relates to an intermediate productfor producing dry, baked products, characterized in that the skinlikecrust on the outer circumference of the baked product is essentiallyclosed, i.e. the upper and lower crusts on the outer circumference areessentially pressed against each other.

The products of the invention are preferably high-fiber snack productsthat can be further processed, for instance, by coating or filling.Coating/filling is preferably a light coating or light filling. A lightcoating or light filling preferably contains light fat, and it may alsocontain polydextrose and/or flavourings.

The invention also relates to a high-fiber, baked snack product that isprovided with low-calorie/light coating or filling. Light coating orfilling preferably contains light fat, and additionally, it may alsocontain polydextrose and/or flavourings.

The process of the invention can be applied to all types of dry bakedproducts. In the present invention, dry baked products refer to starchybaked products, made from grain or similar ingredients, the moisturecontent in products being typically in the range of about 3 to 20%,preferably about 5 to 9%. Preferably, the products are essentiallyplanar and essentially crispy products.

The products are so called ‘plain’ products which refer to simple, drybaked products, such as crispbreads, and torn or cut rusks, such as thincrispbreads or wheat rusks produced by the thin crispbread technique.The products may also be so called baked snacks, which may becrispbread—or thin-crispbread-based, for instance. The products may alsobe similar to torn breadrings dried on a bread pole.

In the present invention, torn rusks refer to baked and torn productsthat are also toasted or dried, in general in the oven. Breadrings driedon a bread pole refer to typically thin rye breads, torn open afterbaking, and thereafter dried on bread poles. Baked snacks refer tostarch-based products made from grain or similar ingredients, whichproducts are ready-for-use snacks as such.

The most important products of the invention comprise torn or cut rusks,for instance, wheat rusks and thin crispbreads, and crispbreads, as wellas baked snacks based on these products. The products of the inventionalso comprise torn breadrings dried on a bread pole. The process canalso be applied to various pet products.

The baked products manufactured in accordance with the invention arepreferably wholemeal products, most preferably rye-based products. Otherapplicable ingredients comprise, for instance, wheat, oat, barley,maize, rice, buckwheat and other starch-based ingredients and mixturesthereof.

In the process of the invention, a dough is prepared first withconventional methods, suitable for dry baked products. Conventionallyused dough ingredients comprise flour or flour mix, water or other doughliquid, salt (in general), and possibly yeast and other additives. Theingredients are mixed into a dough and the dough is proofed by usingfermentation (yeast), leavening agents (various baking powders) orbeating method (ice bread).

By means of a dough brake equipment, the suitably proofed dough, issheeted, and the dough sheet is docked, in other words, embossed. Inaddition to appearance, when preparing crispbread for instance, thepurpose of docking is to attach the upper crust to the bottom of thebread and thus prevent the crust and bottom from separating from oneanother during the baking process in the oven.

After docking, the dough sheet is baked at a carefully programmedtemperature. Dry baked products are typically baked quickly at arelatively high temperature.

When torn products, such as thin crispbreads, are concerned, afterbaking in the oven the bread sheet obtained is torn into upper and lowerhalves as a continuous sheet. This results in a torn product in the formof two continuous sheets (upper rusk and lower rusk) with one torn,uneven surface and one even, untorn surface.

After baking, while the grain starch is still soft and the bread sheetobtained is in elastic state, the bread sheet is divided intoready-for-use pieces by using the patterning device whose blades pressin the bread sheet patterns corresponding to the shape of the desiredready-for-use pieces. At that point, the bread sheet is still acontinuous product in the form of a plate or a band. Patterning can becarried out with a cutting, scoring, punching or perforating device. Theblades of the device are pressed in the bread sheet that is still inelastic state, so that they go through the surface of the bread sheetand essentially penetrate through the bread sheet down to the bottom.

When non-torn products, such as crispbreads, are concerned, the surfaceof the bread sheet refers to the upper crust of the bread sheet. In tornproducts, patterning can be effected either on a torn surface ornon-torn surface, i.e. on the crust, so with regard to torn products,the expression ‘surface of the bread sheet’ refers either to the crustof the bread sheet or the torn surface of the bread sheet, depending onwhich side the patterning is effected.

As stated above, at the patterning step the blades go through thesurface of the bread sheet and essentially penetrate the bread sheetdown to the bottom, while the bread sheet is still in the form of acontinuous plate. The patterning mark becomes close, even ‘sticks’partly together, later on when the structure solidifies, and as aconsequence, the bread aromas are better preserved compared withproducts that are individually baked or broken into pieces by sawing.

The patterns on the bread sheet may vary in accordance with the shapeand size of the final product. Thus for instance, round, polygonal, forinstance regularly hexagonal, or rectangular, for instance square,patterns may be effected on the bread sheet. For instance, triangular ordiamond-shaped patterns may also be effected on the bread sheet. Mostpreferable shapes are a circle, hexagon and square.

Various decorative patterns, for instance, animal patterns, can also beeffected on the bread sheet.

To minimize the amount of scrap dough, the patterns to be formed, forinstance, round patterns, touch each other as closely as possible.

To produce patterns, a dough brake rotating about its axis (preferablyhorizontal axis) can be used, for instance, the dough brake beingprovided with a blade system that can produce the desired patterns. Asthe continuous bread sheet advances and the dough brake rotates, theblades of the dough brake press in the bread sheet the patterns ofdesired size and shape.

An elastic backing-roll is preferably used when producing patterns tothe effect that the blades of the patterning device penetrate throughthe bread sheet. The elastic backing-roll enables sufficiently deeppatterning and even cutting without damaging the blade of the device.Sufficiently deep patterning enables the ready-for-use pieces toseparate from one another.

The invention also relates to a device for implementing the process ofthe invention, the device comprising a roll provided with patterningblades and an elastic backing-roll.

If the patterns are round, i.e. when manufacturing round products,surplus bread sheet, baked together with ready-for-use pieces, remainsbetween the round patterns corresponding to said pieces, even though thepatterns are partly attached to one another. The baked sheet in betweenis separated from the final products at a later stage, at the same timewhen the products are separated from one another.

After patterning, the bread sheet is allowed to become hard, wherebystarch contained in the bread sheet crystallizes, and after the breadhas shrunk and the starch has become brittle in drying, the piecesseparate from one another. At that stage, the bread sheet also becomescrisp, so that a crisped bread sheet can be referred to. When patternsare formed after baking, the patterned bread sheet is usually dried ortoasted to obtain a hardened bread sheet. In some cases, mere cooling atroom temperature, for instance, may suffice. Simultaneously, the breadsheet is brought to its final moisture content. In addition to reducingthe moisture content, the purpose of toasting is to give the productcolour and taste. Drying and toasting are usually performed in the oven,but as is the case with torn breadrings dried on a bread pole, dryingcan be performed on bread poles at a normal production spacetemperature.

If patterning is performed in conjunction with drying or thereafter, thehardening of the bread sheet takes place when the bread sheet is coolingdown.

The process of the invention enables manufacturing of thin and smallsnack-type products, whose typical diameter may be in the range of 4 to5 cm, for instance. The products are in the form of individualready-for-use pieces. The products can be consumed, for instance, aswholesome and/or savoury snacks. The production capacity of the processof the invention is very high, permitting production of homogenousproducts that are evenly baked. The products keep straight, they do notcurl up or break up. The process hygiene is also improved.

The invention also relates to the use of the products in accordance withthe invention for the manufacture of further processed products.Moreover, the invention relates to resulting, further processedproducts.

These kinds of further processed products may comprise, for instance,products obtained by coating, filling, seasoning or sprinkling thesurface, preferably high-fiber snack products. The products may becoated or filled, the coating/filling being preferably a lightcoating/filling. The light coating/filling typically contains light fatand may additionally contain polydextrose and flavourings.

The further processed products may be coated/filled with variouscoatings/fillings. So called ‘sandwich’ products are also comprised inthese kinds of further processed products. Surfaces of the furtherprocessed products may be sprinkled with, for instance, poppy seeds orsesame seeds, bran or various coarsely ground materials, such as crushednuts. The products may also be seasoned on the surface, the seasoningsbeing applied on the surface of the baked product as such or mixed witha carrier. For instance, oil or fat can be used as the carrier.Seasonings can be applied on the surface of the product, for instance,by spreading or spraying as such or mixed with a carrier, also in such amanner that the carrier is applied first and thereafter the seasonings.

In this connection, further processing refers to extended processing ofany one of the products according to the invention. For instance, theproducts may be coated by using any known processes. The coatings may bearranged in various ways, for instance, by applying them on a plainproduct in a melted form or by preparing first an individual coating ina suitable mould and thereafter combining it with a high-fiber bakedproduct of the invention.

A wide variety of coating/filling compositions can be used in saidfurther processed products. These comprise, for instance, creams andcoatings. These may be sweet or non-sweet (e.g. savouries). Among sweetcoating substances, various coatings, for instance, chocolate andchocolate-type coatings, yoghurt chocolate and jams can be mentioned.Among non-sweet savoury fillings, cheese- and ham-based fillings can bementioned. Soursweet coatings/fillings (salsa) can also be used. Variousspices or spice mixes, as such or with a carrier, can also be arrangedon the surface of the products, for instance, by spreading or spraying.These comprise, for instance, dill and rainbow trout, and chilliseasonings, which can be applied on the surface of the product, forinstance, by spreading or spraying, mixed with oil/fat, or in such a waythat oil/fat is arranged first and thereafter the seasonings.

Particularly light products are obtained by using low-calorie andlow-fat coatings/fillings as coatings/fillings, such as light (yoghurt)chocolate. Light fat is preferably used as the fat component of thesesubstances.

Following examples illustrate the process and products of the invention.

EXAMPLE 1

Manufacture of round crispbread-based baked snacks

A rye-based crispbread dough was prepared in a dough mixer by combiningdry and liquid ingredients. The resulting dough was passed through doughspreaders to a dough brake, in which a two metre wide, continuous doughsheet was formed on a floured cloth. Top flour was spread on the surfaceof the dough sheet, after which the sheet was docked. The dough sheetwas proofed and fed into the baking oven.

Immediately from the baking oven the bread sheet was conveyed to acutting device provided with a blade system to cut round shapes. Thebread sheet was cut into round shapes, i.e. round ready-for-use pieces(with a diameter of 4 cm).

The bread sheet, divided into round ready-for-use pieces, but still inthe form of a continuous plate was fed into the drying oven. At thedrying step, ready-for-use pieces essentially separated from oneanother. The bread sheet comprising round ready-for-use pieces wasconveyed to a conveyor plansifter where the round brispbread productsremained on the plansifter, while the rest of the baked bread sheet fellthrough the planshifter apertures into a receiver.

The crispbreads obtained were stacked and packed or transferred tointermediate storing space for possible further processing.

Homogenous, evenly baked, thin, small, round crispbread-based productswere thus obtained, which can be consumed as such, for instance, aswholesome snack products or further processed. At the further processingstep, plain products obtained in this manner can be coated, forinstance, with light chocolate or light yoghurt chocolate, which resultsin a high-fiber, low-calorie and low-fat, wholesome snack.

EXAMPLE 2

Manufacture of round thin-crispbread-based products

A rye-based thin-crispbread dough was prepared in the same manner asabove. The dough was passed through dough spreaders to a dough brake inwhich a two metre wide sheet was formed on a floured cloth. Top flourwas spread on the surface of the dough sheet, after which the dough wasdocked.

The dough was proofed and baked. After baking the bread sheet was torninto an upper rusk and a lower rusk. These were fed into separate dryingovens. Immediately upon drying, when the starch contained in the breadsheet of the product was still in elastic state and the product wasstill warm, the product was conveyed to a cutting device provided with ablade system to cut round shapes. By means of the cutter the product wasdivided into round ready-for-use pieces (with a diameter of 4 cm). Inthe obtained bread sheet, the ready-for-use pieces were apart from oneanother. The surplus bread sheet between the ready-for-use pieces wasseparated from the pieces by screening.

Round thin crispbreads were stacked, packed or transferred tointermediate storing space for possible further processing.

EXAMPLE 3

Further processed crispbread and thin crispbread products

A) Sandwich crispbreads and thin crispbreads

Stacked crispbreads were piled up in feeding ducts of the sandwichmachine, where the machine extruded coating cream (e.g. chocolate orcheese cream) on the bottom bread and positioned the top bread on theream, pressing the top and bottom breads lightly together. After thisthe product was transferred to packing department.

Sandwich thin crispbreads were prepared in the similar manner.

B) Coated crispbreads and thin crispbreads

Crispbreads from intermediate storing were fed into a chocolate/cheeseglazing machine, in which a desired coating was fixed on one or bothsurfaces of the crispbread. The products were cooled and packed.

Coated thin crispbreads were prepared in the same manner.

C) Seasoned crispbreads and thin crispbreads

A crispbread sheet in the form of ready-for-use pieces, possible surplusbreadsheet being screened away, was passed to an oil spraying apparatus,in which the product was sprayed with an oil seasoning of a desiredtaste (e.g. dill and rainbow trout, or chilli seasoning). Thereafter theproduct was cooled, and at the same time the oil and seasoning mixturewas absorbed into the product. The products were packed intosingle-piece packages.

Alternatively, seasoning was carried out in such a manner that thecrispbreads were supplied from intermediate storing into an oil drum,where the products became moist in oil. The oily products were passedinto a seasoning drum, where seasoning adhered to the oily surface ofthe product. The product was cooled, the oil absorption was effected onthe cooling conveyor, and the products were packed.

Seasoned thin crispbread products were prepared in the same manner.

EXAMPLE 4

Other applications (further processed products)

A) High-fiber coated product

A ‘plain’, snack-type rye product manufactured with the crispbreadtechnique, described in the example 1, was coated with low-calorie lightchocolate. The coating was prepared by combining ‘salatrim’ light fat(Benefat®) with conventional components of light chocolate. A deliciouslight snack product was obtained.

A plain-type snack product can also be manufactured with the Thincrispbread technique. In coating substance, also other light fats can beused, for instance Olestra®. As a sweetening agent, any of the followingcan be used: a sweetener with conventional energy content, like sugar,e.g. saccharose, or a light sweetener, e.g. polyols, like xylitol,lactitol, isomaltitol or the like, or intensive sweeteners likeaspartame or alitame possibly with polydextrose. If the product desiredis a high-fiber snack product containing more energy, either light ordark chocolate containing normal fat can be used as a coating.

B) High-fiber filled product

A ‘plain’ snack-type rye product manufactured with the crispbreadtechnique, described in the example 1, was coated with a fillingcontaining ‘salatrim’ light fat (Benefat®), and as a lightener,polydextrose (Litesse®) and low-fat cheese powder and seasonings.Another similar ‘plain’ rye product was arranged on top of this, and asa result a savoury, filled, light snack product was obtained.

A ‘plain’ snack product can also be manufactured, for instance, with thethin crispbread technique. The coating may comprise also other lightfats (e.g. Olestra®). In case the product is desired to be a high-fibersnack product containing more energy, normal fat can be used for fillinginstead of light fat.

C) High-fiber, seasoned snack product

A baked ‘plain’ product of snack-type was manufactured with the thincrispbread technique, described in the example 2, a seasoning mix beingapplied to the product by means of light fat (Benefat®). Variousproducts were manufactured by using, for instance, salmon/dill,chicken/curry, salsa and nacho seasoning mixes. The seasonings weremixed with fat, and this seasoning and fat mixture was spread on thesurface of the plain product.

A plain snack product can also be manufactured, for instance, with thecrispbread technique. The coating may comprise also other light fats(e.g. Olestra®). In case the product is desired to be a high-fiberseasoned snack product containing more energy, a filling/coatingcontaining normal fat can be used as filling/coating.

When a high-fiber rye product is manufactured using light fat, theresulting product is a light snack which contains only one-third of theenergy of a corresponding sandwich product provided with a filling orcoating containing normal fat.

Additionally, the following tables show the product information of threefurther processed products of the invention, i.e. of a coated, filledand seasoned product.

1) Coated thin crispbread with milk chocolate filling containing‘salatrim’ light fat Ingredients: Thin crispbread: wholemeal rye flour,yeast, salt Milk chocolate: sugar, ‘salatrim’ light fat, nonfat driedmilk, cocoa powder, milk, fat, lecithin and vanillin. Nutritionalinformation:

Serving size: 120 g = 3 pieces Reference product: chocolate coatedcracker Calories per serving 120 150 Calories from fat 50 75 per servingper serving Total fat 5 g 8 g saturated fat 5 g 5 g Cholesterol 0 mg 0mg Sodium 45 mg 45 mg Total carbohydrate 17 g 16 g dietary fibre 1 g<0.5 g sugars 13 g 13 g Protein 2 g 2 g

2) Filled thin crispbread (sandwich product) with Cheddar filling with‘salatrim’ light fat and polydextrose Ingredients: Thin crispbread:wholemeal rye flour, yeast, salt Cheddar filling: Cheddar cheese powder,‘salatrim’ light fat, polydextrose, Edam-Emmenthal cheese powderNutritional information:

Serving size: 25 g = 1 sandwich (3 bits) Reference product: filledcracker Calories per serving 100 140 Calories from fat 50 90 per servingper serving Total fat 6 g 10 g saturated fat 5 g 7 g Cholesterol 9 mg 9mg Sodium 110 g 100 g Total carbohydrate 9 g 8 g dietary fibre 2 g <0.5g sugars <0.5 g <0.5 g Protein 4 g 4 g

3) Seasoned thin crispbread Ingredients: Wholemeal rye flour, coconutfat, seasonings, yeast, salt Nutritional information:

Serving size: 25 g = 11 pieces Reference product: potato crisp Caloriesper serving 100 130 Calories from fat 40 70 per serving per servingTotal fat 4 g 8 g saturated fat 3 g 2 g Cholesterol 0 mg 0 mg Sodium 200mg 160 mg Total carbohydrate 12 g 12 g dietary fibre 3 g 2 g sugars <1 g<0.5 g Protein 2 g <1 g

The above general description of the invention and examples thereof areintended for illustrating the present invention, and they are by nomeans intended to restrict the invention. The invention relates to allother modifications in the spirit and within the scope of the invention,the modifications being possible and obvious to one skilled in the art.

What is claimed is:
 1. A process for the manufacture of dry baked products in the form of ready-for-use pieces, comprising the steps of: (i) preparing a dough sheet; (ii) docking said dough sheet; (iii) baking said dough sheet after step (ii) to obtain a baked bread sheet; (iv) dividing said baked bread sheet into ready-for-use pieces while starch in said baked bread sheet is in an elastic state, by using a patterning device provided with blades, said blades pressing into said continuous baked bread sheet in the elastic state in such a manner that said blades penetrate the surface of said continuous baked bread sheet substantially all the way through the baked bread sheet, such that said baked bread sheet remains substantially continuous, to obtain a continuous baked bread sheet divided into ready-for-use pieces; and (v) hardening said continuous baked bread sheet divided into ready-for-use pieces such that the ready-for-use pieces are caused to separate from one another.
 2. The process of claim 1 wherein step (v) is carried out by drying said continuous bread sheet.
 3. The process of claim 1 wherein step (v) is carried out by cooling said continuous baked bread sheet.
 4. The process of claim 1 wherein, prior to step (iv), said baked bread sheet is torn.
 5. The process of claim 1 wherein step (iv) is carried out in connection with drying of said baked bread sheet.
 6. The process of claim 1 wherein step (iv) is carried out by cutting, scoring, punching or perforating.
 7. The process of claim 1 wherein step (iv) is carried out with round pattern devices.
 8. The process of claim 7 wherein said round pattern devices create ready-for-use pieces having diameters of less than 5 cm. 